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Peanut brittle has always been a favorite treat around Christmas time, although many love to eat it year around. Here is a recipe that makes the best peanut brittle around. The important thing to remember in making peanut brittle is to have the pans you are going to pour the mixture onto slightly warmed up before hand. This will assist you in spreading the mixture onto the pans.

1 1/2 tsp water
2 tsp baking soda
1 1/2 tsp vanilla
2 c sugar
1 1/4 c water
1 1/4 c light corn syrup
4 tbls margarine or butter
1/2 tsp salt
2 pounds un-roasted peanuts

First butter two cookie sheets at least 15 inches by 12 inches. Keep these cookie sheets warm on top of the stove or in a warm oven.

Mix together the baking soda, 1 ½ water and vanilla. Put this aside and then mix the sugar, remaining water and the corn syrup in saucepan. Cook this mixture over a medium heat until it reaches a temp of 240 on a candy thermometer or until it forms a small ball when dropped in cold water. The ball will lose its shape when it is removed from the water.

Now stir in your margarine or butter and the peanuts. Cook this mixture and stir it constantly to 300 degrees or until it separates into fine threads when placed in cold water. The threads will be hard and brittle. Be careful that you do not burn your mixture while you are testing it. And always remember to stir constantly.

Once the mixture is ready remove from the heat and stir in the baking soda mixture that you had put aside earlier. Now pour the brittle mixture onto the two warm cookie sheets. Spread the mixture as thin as possible. Let it cool and then break it into pieces and enjoy.